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Spiced Apple Pie with Brandied Crème Anglaise
A show‑stopping fall dessert featuring a flaky cinnamon‑spiced apple pie topped with delicate pastry leaves, drizzled with a rich apple‑brandied caramel and served with silky brandied crème anglaise. Perfect for holidays or any special occasion.
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Cost Breakdown
Critical Success Points
- • Temper the egg yolk mixture to avoid curdling
- • Chill the dough thoroughly for flaky layers
- • Rest the apple mixture to draw out excess water
- • Reduce the apple juice to a caramel consistency
- • Bake at high heat then lower temperature for even baking
Safety Warnings
- • Hot custard can cause burns – handle the saucepan with oven mitts.
- • Use a sharp knife carefully when slicing apples and cutting leaves.
- • The oven reaches high temperatures; use mitts when handling the pie dish.
- • Alcohol is flammable – do not ignite the brandy.
- • Raw egg yolks are used; keep custard refrigerated and consume within 3 days.
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